This hearty vegetarian dinner is a take on the classic chicken and dumplings. A vegetable stew, thick with sweet potatoes and collard greens, is topped with quick-to-assemble scratch biscuits. Simply cover and simmer until the biscuits are cooked, then serve. Perfect for colder months, but always a good option if you’re looking for a filling, meat-free dinner.
| Level: | Easy |
| Total: | 40 min |
| Active: | 30 min |
| Yield: | 4 servings |
Ingredients
- 6 tablespoons unsalted butter, 4 tablespoons cold and cut into pieces
- 1 small onion, chopped
- 3 stalks celery, chopped
- 1 pound sweet potatoes, peeled and chopped
- Kosher salt and freshly ground pepper
- 1 1/2 cups plus 2 tablespoons all-purpose flour, plus more for dusting
- 3 cups vegetable broth
- 1 heaping cup shredded collard greens
- 2 teaspoons baking powder
- Grated zest of 1/2 large lemon
- 2/3 cup cold buttermilk
- Hot sauce, to taste
Instructions
- Melt 2 tablespoons butter in a large wide pot over medium-high heat. Add the onion, celery, sweet potatoes and a big pinch each of salt and pepper. Cook, stirring, until softened, 5 minutes. Add 2 tablespoons flour and stir to toast, about 1 minute. Stir in 2 cups water and the broth; bring to a simmer. Stir in the collards, cover, reduce the heat and cook until wilted, about 5 minutes.
- Make the dumplings: Whisk the remaining 1½ cups flour with the baking powder, 3/4 teaspoon salt and 1/2 teaspoon pepper in a bowl. Add the lemon zest and the 4 tablespoons cold butter; work in the butter with your fingers until pea-size pieces form. Stir in the buttermilk with a fork. Gently knead, then turn out onto a cutting board. Cut into 16 pieces, dusting the dough with flour if it’s sticky.
- Uncover the pot, add hot sauce to taste and stir well. Arrange the dough pieces on top. Cover and simmer until the dough is firm to the touch and cooked through, 13 to 15 minutes, uncovering the pot in the last minute to dry the dumpling tops.
- Divide the stew among bowls. Serve with more hot sauce.
Nutrition Facts
| Calories | 480 |
| Total Fat | 20 grams |
| Saturated Fat | 12 grams |
| Cholesterol | 50 milligrams |
| Sodium | 893 milligrams |
| Carbohydrates | 66 grams |
| Dietary Fiber | 8 grams |
| Sugar | 9 grams |
| Protein | 10 grams |
Reviews
Recipe turned out very well. Added some purple potatoes along with the sweet potatoes, and it was like liquid mashed potato soup. A great fall-time stew.